Recipe by GinnyP
A wonderful rice preparation from Gourmet magazine.
Top Review by Charishma_Ramchandani
I'm sorry I didn't like it. I had really thought I would love this one. I substituted the fresh basil with dried basil in the same quantity. What I did not like was the taste of the pine nuts cooked in oil in this dish. It tasted like an egg omelette to be very honest, and I don't have egg in omelette form ever. That's why this just didn't do it for me. What I liked in this rice dish was the appearance of the basil leaves mixed into the rice and the taste of the basil in it. Next time, I'll substitute the pine nuts with chopped cashewnuts and give it a try again.
- 1⁄4 cup pine nuts
- 2 teaspoons olive oil
- 1⁄3 cup long-grain white rice
- 2⁄3 cup water
- 1⁄4 cup packed fresh basil leaf
Directions See How It's Made
- In a 1 1/2-quart heavy saucepan cook pine nuts in oil over moderate heat, stirring occasionally, until golden, about 2 minutes.
- With a slotted spoon, transfer pine nuts to a bowl.
- Add rice to oil in pan and cook over moderately low heat, stirring, 1 minute.
- Add water and bring to a boil.
- Cover rice and cook over very low heat until water is absorbed and rice is tender, about 18 minutes.
- Remove pan from heat and let rice stand undisturbed for 5 minutes.
- Meanwhile, finely chop basil.
- Fluff rice with a fork and stir in basil, pine nuts, and salt and pepper to taste.